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Winter Portobello Ratatouille

Looking for a traditional meatless dinner? Then try this baked veggie dish garnished with Parmesan cheese. Perfect if you love French cuisine.

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  • prep time 50 min
  • total time 2 hr 20 min
  • ingredients 11
  • servings 10
 

Ingredients

4
tablespoons olive oil
2
large onions, sliced
4
large garlic cloves, minced
2
(6-oz.) pkg. portobello mushrooms, gills removed, cubed
2
large eggplants, peeled, cut into bite-sized chunks
3
medium zucchini, quartered lengthwise, cut into 3/4-inch chunks (about 4 cups)
1/4
cup chopped fresh basil
1
teaspoon salt
1
teaspoon dried thyme leaves
1/2
teaspoon pepper
1
(28-oz.) can diced tomatoes, undrained

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Heat 2 tablespoons of the oil in Dutch oven over medium heat until hot. Add onions; cook and stir 3 minutes. Add garlic; cook and stir 1 to 2 minutes or until tender. Add mushrooms; cook 3 to 5 minutes or until tender, stirring frequently. Remove vegetables from Dutch oven; set aside.
  • 2 Heat remaining 2 tablespoons oil in same Dutch oven over medium heat until hot. Add eggplants and zucchini; cook 6 to 8 minutes or until tender, stirring occasionally. Add basil, salt, thyme and pepper; mix well. Stir in tomatoes. Return onion and mushroom mixture to Dutch oven; mix well. Cover.
  • 3 Bake at 350°F. for 45 minutes. Uncover Dutch oven; bake an additional 45 minutes or until vegetables are very tender. If desired, garnish with shredded fresh Parmesan cheese.
  • 1 Heat oven to 350°F. Heat 2 tablespoons of the oil in Dutch oven over medium heat until hot. Add onions; cook and stir 3 minutes. Add garlic; cook and stir 1 to 2 minutes or until tender. Add mushrooms; cook 3 to 5 minutes or until tender, stirring frequently. Remove vegetables from Dutch oven; set aside.
  • 2 Heat remaining 2 tablespoons oil in same Dutch oven over medium heat until hot. Add eggplants and zucchini; cook 6 to 8 minutes or until tender, stirring occasionally. Add basil, salt, thyme and pepper; mix well. Stir in tomatoes. Return onion and mushroom mixture to Dutch oven; mix well. Cover.
  • 3 Bake at 350°F. for 45 minutes. Uncover Dutch oven; bake an additional 45 minutes or until vegetables are very tender. If desired, garnish with shredded fresh Parmesan cheese.

EXPERT TIPS

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Expert Tips

You can make this veggie-filled ratatouille a day ahead. Simply refrigerate it and bake it the next day if you like. If you have an aluminum Dutch oven, make sure to transfer it to a glass bowl first, because the aluminum will react with the diced tomatoes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
360mg
360%;
Total Carbohydrate
18g
18%
(Dietary Fiber
6g
6%
  Sugars
9g
9%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
20%;
Calcium
6%;
Iron
10%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.